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Creamy Chocolate Ice Cream (no ice cream maker and with secret ingredient)

This creamy chocolate ice cream is heaven for any chocoholic. You don't need an ice cream maker, no bananas, and no coconut milk. The secret to make this creamy chocolate ice cream? Sweet potatoes and patience.
Creamy Chocolate Ice Cream

Isn’t it interesting how the weather influences what we want to eat? It makes sense when temperatures go up that we crave colder foods and vice versa. But something that most of us can appreciate no matter the time of the year is chocolate. Am I right or am I right?

Chocolate milk, chocolate cake, chocolate bonbons…and then there is chocolate ice cream. My favorite! It’s pretty safe to say I adore this chocolate ice cream. Just like in this recipe you won’t need an ice cream maker and no bananas, but also no coconut milk, coconut oil or coconut water.  And to me that is a big plus. I love coconut, but somehow in bigger quantities it can be a bit too much of a good thing, especially when used in creamy heavier recipes such as a chocolate recipe. So I used a secret ingredient. You can probably already guess what it is, because I have used it in this recipe to replace a banana. I’m talking about the sweet potato. It makes everything sweet, rich and creamy. So why not use it to make chocolate ice cream, right?

If you are a true chocoholic then this recipe is one to try. I literally finished the entire batch myself.

Creamy Chocolate Ice Cream

And as if this isn’t enough chocolate for one recipe, I also added a simple caramel sauce for those beautiful festive days. Or for the not so festive days where you could use some comfort food aka chocolate.

Do you also love chocolate? If you are going to make this creamy chocolate ice cream, I would love to see it on Instagram or Facebook so don’t forget to tag me #thegreencreator

Creamy Chocolate Ice Cream Creamy Chocolate Ice Cream

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Creamy Chocolate Ice Cream

Creamy Chocolate Ice Cream

  • Author: The Green Creator
  • Yield: 1-2 1x
  • Category: ice cream, sweet, dessert
  • Cuisine: vegan, plant-based, dairyfree, glutenfree

Description

This creamy chocolate ice cream is heaven for any chocoholic. You don’t need an ice cream maker, no bananas, and no coconut milk. The secret to make this creamy chocolate ice cream? Sweet potatoes and patience.


Scale

Ingredients

  • ICE CREAM
  • 1/2 cup (about 75 g) soaked cashews (at least 30 minutes in water)
  • 8 soaked Medjool dates soaked for 20 minutes in water
  • 3/4 cup (about 180 ml) plant-based milk , I used oat milk
  • 1/2 cup (120 ml) water
  • 34 tbsp (or to taste) sweetener such as maple syrup, xylitol or date syrup ( I used date syrup.
  • 67 tbsp cacao powder (use less for a sweeter taste)
  • 1/2 tsp cinnamon (optional)
  • 12 tsp vanilla essence (optional)
  • 12 tbsp cacao nibs (optional)
  • 1 cup (200 gram) cooked sweet potato (without skin) Depending on the size about 1.5 whole sweet potatoes
  • CARAMEL SAUCE
  • 45 tbsp coconut sugar
  • 1/2 cup (120 ml) water
  • 12 dates
  • 1 tbsp cacao powder

Instructions

  1. ICE CREAM
  2. Drain the cashews and blend them with the dates with water and milk until smooth. Add all the other ingredients and blend again. Pour into a container (I used a baking mold) and freeze for about 3 hours. After 3 hours give it a stir and freeze again for 3 hours. Stir again and freeze for longer. This will simulate an ice cream maker and will prevent the ice cream from becoming ”icy”. The more often you stir the ice cream in between and incorporate air while the ice cream is setting, the creamier it will be. I did this 3 times. It all comes down to how much time you have/are willing to invest in this delicious creamy chocolate ice cream.
  3. CARAMEL SAUCE
  4. Blend all ingredients. Add more dates for a caramel taste. Add more coconut sugar for a sweet taste. And add more water to thin the sauce.

Notes

For a bigger portion (as shown in the pictures) you may want to double or triple the recipe.

 

 

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